Quote:
Originally Posted by Aggie93
Turkey tortilla soup. I think this will be the fifth or sixth year.
Make the stock Thanksgiving night and finish it up in the morning. Served either Friday or Saturday. I'm always amazed how much meat is left on the bird after carving it. But I admit, since i know I'm making soup I'm not as through as I used to me.
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This makes excellent tortilla soup, just substitute turkey for chicken....
This is easy to make and will have everyone asking for the recipe. Great for colds and cold weather.
SOPA DE TORTILLA
2 chicken breasts; boneless, skinless (or buy a roasted whole chicken and shred it, a lot quicker)
3 quarts chicken broth
1 red onion -- diced
2 carrots -- diced
1 boiling potato -- diced
1/4 cup tomato paste
1 bay leaf
2 cloves garlic -- chopped
1/2 teaspoon chipotle chile en adobo – pureed (comes in a can in the salsa section of the store, get the one with the duck on the label if possible)
1 teaspoon jalapeno chile-- seeded, chopped
1 teaspoon dried Mexican oregano or regular oregano
1/8 teaspoon cumin
salt -- to taste
white pepper -- to taste
1 zucchini -- diced
1 yellow squash -- diced
1/2 red bell pepper -- diced
1 lime (juice from)
2 tablespoons sweet Sherry
1 tablespoon cilantro -- chopped
1 tablespoon fresh mint -- chopped
This stuff’s for garnish, you can skip it if you want. The soup tastes great by itself.
4 corn tortillas-- cut into thin strips
Oil
1/2 pound Jack cheese -- shredded
12 slices avocado
cilantro sprig
Directions:
Poach chicken breast in simmering chicken broth until done through, about 10 minutes. Set aside until cool enough to handle and shred. (skip this if you bought a roasted chicken)
Combine chicken broth, chicken, red onion, carrots, potato, tomato paste, bay leaf, garlic, chipotle and jalapeno chiles, oregano, cumin and salt and pepper in large saucepan or soup pot. Bring to boil, reduce heat and simmer 20 minutes. Correct seasoning, if necessary.
Add zucchini, squash, pepper, lime juice and Sherry. Bring again to boil. Reduce heat and simmer 15 minutes. Add cilantro and mint. Stir, then remove from heat.
(You can use tortilla chips and shredded cheese and skip this whole garnish thing if you’re in a hurry.)
To assemble, fry tortilla strips in hot oil until crisp.
Drain on paper towels and set aside. Ladle soup into each bowl. Sprinkle with shredded cheese and tortilla strips. Garnish each bowl with avocado slice and sprig cilantro. Serve at once. Note: Soup may be frozen in batches if desired.